WebDirections. Melt butter in a large Dutch oven over medium; add onion and next 3 ingredients, and sauté 15 minutes or until vegetables are tender. Stir in thyme, salt, …
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Add the okra and vinegar; cook over medium heat about 5 minutes or until it’s softened and bit sticky. Stir the okra into the gumbo, then add the crabmeat, shrimp. Simmer for 45 minutes over low heat. If you have gumbo filé, stir in 1 teaspoon. Serve with a little steamed cauliflower rice.
Add the olive oil to a medium pot that’s big enough to hold the gumbo. Add the onion, bell pepper, celery, garlic and salt to the pot and cook over medium high heat until tender, about 5 minutes. Add the Creole seasoning, cayenne pepper, crushed tomatoes, beef broth, and tomato paste to the pot and stir to combine.
Really, though: typically we find tomatoes in okra gumbo and no tomatoes in non-okra gumbo. Since there’s okra in this one, we’ve got the tomatoes, too. Interestingly, the presence of tomatoes also makes this dish more Creole than Cajun. Is this recipe low carb? Yep! One serving has 10g net carbs, making it a low carb option and even keto friendly.
Bring gumbo to a boil, then simmer. Cook the shrimp and cauliflower rice. Add the shrimp and simmer for a few minutes. When the shrimp is not quite done, add cauliflower rice and simmer some more, until cauliflower rice is soft and shrimp is opaque. Thicken. Sprinkle your keto gumbo soup with file powder and stir until thickened.